Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe

HomeCookingShow

1 Jul 202204:25

Summary

TLDRJoin Mehima Subramanian in making Punjabi Chole, a flavorful twist on the classic Chana Masala. Start by soaking chickpeas overnight, then pressure cook them with a tea bag and spices for a rich brown color. In a kadai, sauté onions until golden, add ginger-garlic paste, tomatoes, and a blend of spices including garam masala and amchur powder. Mix in the cooked chickpeas, let it simmer, and finish with anardhana powder, crushed kasoori methi, and optional ghee. Serve this delicious dish with hot puris or your choice of Indian bread for a complete meal. The recipe is available in the second edition of their home cooking book, exclusive to India.

Takeaways

🌿 Making Punjabi Chole involves a unique recipe that differs from the traditional Chana Masala.
🥣 Two cups of chickpeas are soaked overnight and then pressure cooked with water, a tea bag, cinnamon, bay leaf, salt, and baking soda for a rich brown color.
🍽️ The cooking process includes removing the tea bag, bay leaf, and cinnamon stick after the chickpeas are cooked.
🔥 A white kadai is used to prepare the masala with oil, spices, and sautéed onions until golden brown.
🧄 Ginger garlic paste and chopped tomatoes are added to the sautéed onions to build the base of the masala.
🌶️ A variety of spice powders including turmeric, red chili, coriander, cumin, garam masala, and amchur are mixed into the dish.
💧 Cooked chickpeas are added to the masala, followed by water, and the mixture is cooked covered for 10 minutes on medium heat.
🍯 Anardhana powder and crushed kasoori methi are added near the end for additional flavor, along with optional ghee for richness.
👨‍🍳 The final dish is garnished with chopped coriander leaves and ginger juliennes for a fresh touch.
📚 The second edition of the home cooking book with this recipe is available for order on the website 21frames.in.

Q & A

What is the main dish being prepared in the script?
-The main dish being prepared is Punjabi Chole, a variation of the traditional Chana Masala.
What is unique about the Punjabi Chole being made in the script?
-The Punjabi Chole being made in the script is unique because it has a rich and brown color, which is achieved by adding a tea bag, cinnamon, and bay leaf during cooking.
How long are the chickpeas soaked before cooking?
-The chickpeas are soaked overnight before being pressure cooked.
What additional ingredients are added to the pressure cooker along with the chickpeas?
-Along with the chickpeas, a tea bag, a piece of cinnamon, a piece of bay leaf, a teaspoon of salt, and a pinch of baking soda are added to the pressure cooker.
What is the significance of adding baking soda to the chickpeas while cooking?
-Adding a pinch of baking soda to the chickpeas while cooking helps to soften them and achieve a nice rich and brown color.
What spices are used to make the spice powders for the Punjabi Chole?
-The spice powders used include turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and amchur powder (dry mango powder).
How are the onions prepared for the Punjabi Chole recipe?
-The onions are finely chopped and sautéed until they reach a nice golden brown color.
What are the final ingredients added to enhance the flavor of the Punjabi Chole?
-The final ingredients added to enhance the flavor of the Punjabi Chole are anardhana powder, crushed kasoori methi, and ghee.
What side dish is recommended to serve with Punjabi Chole Masala?
-The recommended side dish to serve with Punjabi Chole Masala is fresh puris, although it can also be enjoyed with chapatis or any roti of choice.
Where can viewers find the second edition of the home cooking book mentioned in the script?
-The second edition of the home cooking book is available on the website 21frames.in, as mentioned in the script.
What is the role of ghee in the Punjabi Chole Masala recipe?
-Ghee is added to the Punjabi Chole Masala for a rich flavor, but it is optional and can be omitted if desired.

Outlines

00:00

🍛 Introduction to Punjabi Chole Masala Recipe

In this video, Mehima Subramanian welcomes viewers to her home cooking segment where she introduces the recipe for a special Punjabi Chole Masala, a variant of the traditional Chana Masala. She begins by mentioning that she has soaked two cups of chickpeas overnight and plans to pressure cook them. To achieve a rich brown color, she adds a tea bag, cinnamon, bay leaf, salt, and a pinch of baking soda to the pressure cooker. After cooking, she removes the tea bag and spices, and then proceeds to the next steps of making the Chole Masala by sautéing onions, adding ginger-garlic paste, tomatoes, and a mix of spice powders. The cooked chickpeas are then added to the mixture, followed by water, and allowed to simmer. To finish, she adds anardhana powder, crushed kasoori methi, and ghee for flavor. The dish is garnished with coriander leaves and ginger strips, and she suggests serving it with fresh puris, chapatis, or roti. She also mentions the availability of her second edition of the home cooking book on her website.

Mindmap

Keywords

💡Chana Masala

Chana Masala is a popular Indian dish made from chickpeas cooked in a flavorful tomato and spice-based sauce. In the video, the host, Mehima Subramanian, is making a special version of this dish called Punjabi Chole, which is a variation that imparts a rich and brown color to the dish, achieved by adding a tea bag, cinnamon, and bay leaf during the cooking process.

💡Punjabi Chole

Punjabi Chole is a regional variation of the traditional Chana Masala, originating from the Punjab region in India. It is characterized by its distinct taste and color, which is achieved by specific cooking techniques and ingredients. In the script, the host is preparing this dish by pressure cooking chickpeas with a tea bag and spices to give it a unique flavor profile.

💡Soaking

Soaking is the process of immersing dried beans or legumes, like chickpeas, in water for an extended period to rehydrate them before cooking. In the video, Mehima mentions that she has soaked two cups of chickpeas overnight, which is a common practice to soften the chickpeas and reduce the cooking time.

💡Pressure Cooker

A pressure cooker is a kitchen appliance that speeds up the cooking process by using steam pressure. In the context of the video, the host uses a pressure cooker to cook the soaked chickpeas, which not only shortens the cooking time but also helps in retaining the nutrients and flavors.

💡Cinnamon

Cinnamon is a spice obtained from the inner bark of certain trees and is commonly used in both sweet and savory dishes for its warm, sweet, and aromatic flavor. In the video, cinnamon is one of the ingredients added to the pressure cooker along with the chickpeas to give the Punjabi Chole its characteristic rich flavor.

💡Bay Leaf

Bay leaves are aromatic leaves used in cooking for their strong, pungent, and slightly bitter taste. They are often used to flavor soups, stews, and curries. In the script, a bay leaf is added to the pressure cooker with the chickpeas to enhance the flavor of the Punjabi Chole.

💡Baking Soda

Baking soda, or sodium bicarbonate, is a leavening agent that can also be used in cooking to soften and tenderize ingredients. In the video, a pinch of baking soda is added to the chickpeas while cooking to help them become tender and to achieve a specific texture.

💡Ghee

Ghee is a type of clarified butter that is a common ingredient in Indian cuisine, known for its rich flavor and high smoke point. In the script, ghee is added towards the end of the cooking process to give the Punjabi Chole a rich and creamy finish.

💡Anardhana

Anardhana is a spice powder made from dried pomegranate seeds, which is used in Indian cuisine to add a tangy and slightly sweet flavor to dishes. In the video, anardhana powder is added to the chana masala to enhance its flavor profile.

💡Kasoori Methi

Kasoori methi is dried, crushed fenugreek leaves that are used as a spice in Indian cooking. It imparts a unique, slightly bitter, and aromatic flavor to dishes. In the script, kasoori methi is crushed and added to the chana masala to provide a depth of flavor.

💡Puri

Puri is a type of Indian flatbread that is deep-fried or baked and is often served with various curries or as part of breakfast dishes. In the video, the host suggests serving the Punjabi Chole with fresh puris, which is a traditional and popular combination in Indian cuisine.

Highlights

Introduction to making Punjabi Chole, a variant of Chana Masala

Soaking two cups of chickpeas overnight for preparation

Pressure cooking chickpeas with unique ingredients like a tea bag for color

Adding cinnamon, bay leaf, and baking soda for flavor and color enhancement

Straining and removing tea bag, bay leaf, and cinnamon after cooking

Sauteing onions until golden brown for the base of the masala

Adding ginger-garlic paste for depth of flavor

Cooking tomatoes until mushy to create a rich base for the spices

Introducing a blend of spice powders including turmeric, red chilli, and coriander

Adding garam masala and amchur powder for a distinct taste

Incorporating cooked chickpeas and allowing the flavors to meld

Cooking the masala on medium flame for 10 minutes to let the flavors develop

Finishing touches with anardhana powder and crushed kasoori methi

Optional addition of ghee for a rich flavor

Serving Punjabi Chole with fresh puris for an authentic experience

Garnishing with chopped coriander and ginger for a fresh touch

Recommendation to enjoy the dish with puris, chapatis, or rice

Announcement of the second edition of the home cooking book available for purchase